Spiced Guinea Fowl

This is for a request for guinea fowl recipes. This is a good sauce for pheasant or chicken too.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  guinea fowl, halved and trimmed

• SAUCE

• 1  clove garlic, crushed
• 2  ounces butter
• 3  tablespoons Worcestershire sauce
• 2  teaspoons Dijon mustard
• 2  teaspoons Tabasco sauce
• 1⁄2 teaspoon salt
• 1⁄2 cup red currant jelly
• 1⁄2 cup  orange juice
• 1⁄2 teaspoon ground ginger
• 1  teaspoon  vegetable oil

Directions

1. Prepare the sauce by combining all the ingredients in a food processor or blender.
2. Put the guinea fowl skin side down in a baking dish and pour the sauce over.
3. Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
4. You can do this as far ahead as the night before and refrigerate it.
5. Pre-heat the oven to moderate.
6. Discard the wrap and cover the dish with with a lid or foil.
7. Cook in the center of the oven for 20 minutes.
8. Remove the lid or foil, and turn the birds.
9. Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
10. Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
11. Serve the rest seperately.
12. This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.